Ingredients
1/4
cup spicy brown mustard
1/4
cup apricot preserves
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
tablespoon butter or margarine, melted
1/2
teaspoon kosher (coarse) salt
Preparation
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In small bowl, mix mustard and apricot preserves; set aside.
Unroll dough on work surface; press into 12x8-inch rectangle. Cut crosswise into 16 (8-inch) strips; roll each into 11-inch rope. To shape pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Brush each with melted butter. Sprinkle with salt. Place on cookie sheet.
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet. Serve warm with mustard mixture.
